Lemon Garlic Butter Shrimp with Asparagus

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I love cooking with shrimp.  It’s one of nature’s blank canvases.  It’s a little bland on it’s own, but takes on flavor and seasonings so well.  This is a great buttery recipe that also takes advantage of fresh spring asparagus from the local farmer’s market.

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Lemon Garlic Butter Shrimp with Asparagus

Great buttery recipe that is clean and WW Friendly!

Course Main Course

Cuisine Seafood

Keyword Clean Eating, Gluten Free, Nut Free, Whole30, WW Friendly

Total Time 20 minutes

Servings 4

Calories 342kcal

Ingredients

• 1.5 lbs raw shrimp peeled and deveined
• 3 tbsp butter or ghee* divided
• 1 tbsp minced garlic
• 1 tsp Italian Seasoning
• 1/4 tsp onion powder
• 1/4 tsp paprika
• 1 tbsp olive oil
• 1 lbs asparagus cut into 2-3" pieces
• 2 tbsp parsley
• 1/2 lemon for juice
• salt and pepper to taste

Instructions

• Heat a large skillet with butter over medium heat. Once melted, add the shrimp. Season with salt and pepper (to taste). Allow to cook 1-2 minutes on one side.
• Add the minced garlic, Italian seasoning, onion powder and paprika. Stir to combine and flipping the shrimp to cook on the opposite side.
• Cook for 1-2 minutes or until the shrimp has turned pink. Transfer to a plate and cover with foil to keep warm.
• Combine remaining butter and olive oil to the same pan. Once the butter has melted, add the asparagus. Season with salt (to taste). Allow to cook until the asparagus is fork-tender. Approximately 4-6 minutes. Time will be dependent on how thick the asparagus is.
• Add the shrimp back to the pan. Squeeze half of a lemon over the top of the shrimp and asparagus. Allow to cook for 1-2 minutes.
• Remove from heat, garnish with parsley and serve hot.

Notes

This recipe is 7 WW Green, 5 WW Blue/Purple Points.  Points are calculated with regular butter.  Save 1 point per serving by substituting butter with margarine.  Save 2 points by using light margarine.

*If following a clean eating plan, use ghee instead of butter.

Jump to nutritional information

Peel and devein your shrimp.  You can leave the tails on if you wish, but I generally remove mine. I hate the idea of having to work to eat my food once it’s on my plate!  Chop the asparagus into 2 -3 inch pieces, discarding the tough bottoms.  

Heat a large skillet with butter (margarine or ghee) over medium heat. As you can see, I opted to use my cast iron skillet this time.  Once the butter has melted, add the shrimp.  Season with salt and pepper if desired. Cook shrimp on one side until the edges start to get pink, 1 to 2 minutes.

Add the minced garlic, Italian seasoning, onion powder and paprika to the shrimp.  Stir to combine shrimp and seasoning, flipping the shrimp to cook on the opposite side.

Once the shrimp has turned pink, remove from pan.  Place on plate and cover to keep warm.  You can use foil, but I usually just use a pot cover larger than the plate. 

Combine remaining butter and oil to the same pan. Once the butter has melted, add the asparagus. Allow to cook until the asparagus is fork-tender. This will depend on how thick your asparagus is.  Mine was about medium thickness, and cooked for about 5 minutes.  Go shorter if using thin spears and longer for thick ones.  The spears will be on the stove a little longer, so they don’t need to be completely done at this point.

Add the shrimp back to the pan and stir to combine with asparagus.  Squeeze half of a lemon over the top of the shrimp and asparagus and allow to cook for another 1 to 2 minutes.

Remove from heat, garnish with parsley, and serve hot.

Do you love seafood? Then you should check out some of our other recipes like Mediterranean Bake Fish and Vegetables or our Dijon Salmon.

Want more recipes like this in your inbox? Like, a full week’s worth? With a grocery list? Don’t forget to check out our latest meal plans in the Hoppin Meal Plans store.

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